Nashville Hot Chicken Tenders Recipe

Okay, so you’re scrolling through recipes, bored, hungry, and low-key craving something dangerously delicious. Maybe you want something crispy, spicy, and soul-satisfying—but without having to sign up for a culinary school or burn your kitchen down in the process.

Well, friend, you’re in luck. These Nashville Hot Chicken Tenders are the edible equivalent of your favorite hype song: bold, spicy, and a little cocky. They’re crunchy, fiery, and stupidly easy to make. Bonus? You don’t need to deep fry your entire house to get it right.

Why This Recipe is Awesome?

• Flavor that slaps. The spicy oil is like a legal addiction. You’ll want to dip everything in it. Fries, toast, your fingers…
• No fancy tools. If you’ve got a skillet, some tongs, and a pulse—you’re good.

First off—it’s idiot-proof. Seriously. I’m not saying you’re an idiot, but if you were? You could still make this and impress someone. Maybe even yourself.

Here’s why this recipe deserves a spot in your personal hall of fame:

• Crispy AF. The tenders are crunchy on the outside, juicy on the inside. No sad, soggy breading here.
• Fast-ish. You can go from craving to crunching in about 45 minutes.

Ingredients You’ll Need

Here’s your shopping list (a.k.a. your excuse to buy hot sauce again):

For the Chicken Tenders:

• 1.5 lbs chicken tenders (or chicken breasts cut into strips—you’re not being graded)
• 1 cup buttermilk (no buttermilk? Chill, there’s a hack later)
• 1 egg (just one little protein orb)
• 1 cup all-purpose flour (aka gluten magic)
• 1/2 cup cornstarch (for extra crispiness)
• 1 tsp paprika (smoky goodness)
• 1 tsp garlic powder (because duh)
• 1 tsp salt
• 1/2 tsp black pepper

For Frying:

• Vegetable oil or canola oil (enough to shallow fry in a pan)

For the Nashville Hot Sauce:

• 1/2 cup frying oil (reuse the hot oil—it’s already flavor-packed)
• 2 tbsp cayenne pepper (don’t cry)
• 1 tbsp brown sugar (sweet pain)
• 1/2 tsp paprika
  
• 1/2 tsp garlic powder
  
• 1/2 tsp chili powder
  
• Pinch of salt
  

Step-by-Step Instructions

1. Brine Time, Baby

In a bowl, mix your buttermilk and egg, then drop the chicken tenders in there. Let them soak for at least 30 minutes (or overnight if you’re a planner).

2. Set Up Your Breading Station

In another bowl, whisk together flour, cornstarch, paprika, garlic powder, salt, and pepper. It’s like making edible confetti.

3. Heat the Oil

pour oil into a skillet (about ½ inch deep) and heat it to 350°F (175°C). If you don’t have a thermometer, toss in a breadcrumb—if it sizzles like it just heard some gossip, it’s ready.

4. Dredge and Coat

Take each piece of chicken out of the buttermilk bath and coat it thoroughly in the flour mix. Press it on there like it owes you money.

5. Fry, Baby, Fry

Fry the tenders in batches for 3–4 minutes per side until golden brown and crispy. Don’t overcrowd the pan unless you want sad, steamed chicken. Set them on a rack or paper towel to drain.

6. Make the Spicy Magic

Carefully scoop out ½ cup of the hot frying oil into a bowl. Stir in cayenne, brown sugar, paprika, garlic powder, chili powder, and salt. Mix well. Congrats—you just made Nashville hot sauce.

7. Brush It On

Use a brush or spoon to coat each tender with that glorious hot sauce. Be generous. You’re not shy.

Common Mistakes to Avoid

• Not letting the chicken marinate. Dry tenders are illegal in 47 states. Don’t rush the soak.
• Skipping cornstarch. It’s the crunch factor. Leave it out and you’ll regret everything.
• Frying too many at once. Crowding the pan drops the oil temp and ruins your crisp dreams.
• Forgetting to taste your sauce. It’s hot, yes, but you still want flavor balance. Add more sugar if it tastes like lava.
• Winging it with oil temp. If it’s too cold, your chicken gets greasy. Too hot, and it’s burnt sadness.

Alternatives & Substitutions

• No buttermilk? Mix 1 cup milk with 1 tbsp lemon juice or vinegar. Boom—DIY buttermilk.
• Want it less spicy? Cut the cayenne in half. No shame in that game.
• No cornstarch? Use more flour, but know you’re sacrificing max crunchiness.
• Don’t wanna fry? You can bake or air fry them, but don’t expect exactly the same results. Still tasty, though.
• Chicken thighs? Yes, please. Juicier and still tender.

Related Articles to Read:-

• Make Lee’s Famous Chicken at Home (Even Better Than Original!)
• The Best Easy Chicken and Rice Recipe – Just 5 Ingredients!
• Easy Greek Lemon Chicken Soup – Ready in 30 Minutes!

FAQs

Can I make these in an air fryer?

Yeah, for sure. Just bread ‘em, spray with oil, and air fry at 400°F for about 10-12 minutes, flipping halfway. Still crispy, still hot.

Is this, like, REALLY spicy?

If you follow the recipe exactly—yes, it’s spicy. But in a “hurts so good” way. You can always adjust the cayenne to avoid breathing fire.

Can I use boneless thighs instead of tenders?

100% yes. Some say it’s even better. Just cut them into strips and keep it movin’.

Do I have to use hot oil for the sauce?

You don’t have to do anything, but using hot oil from the fry brings serious flavor. Just be careful—it’s hot (duh).

What should I serve this with?

Pickles, white bread (for that classic Nashville touch), coleslaw, mac & cheese… basically any comfort food that doesn’t judge your choices.

Can I store leftovers?

Yep. Store in the fridge for up to 3 days. Reheat in the oven or air fryer for best results. Microwaving = sadness.

Can I make this gluten-free?

Totally. Use a GF flour blend and skip the regular flour. Check all labels to be safe, though.

Final Thoughts

There you have it—Nashville Hot Chicken Tenders so good they might ruin other food for you. They’re spicy, crispy, and honestly kind of addictive. And hey, if you mess it up the first time? That’s just more reason to try again (and eat more chicken).

Now go impress someone—or yourself—with your new culinary skills